6 (5-inch) corn tortillas
Grapeseed or canola oil, as needed
1 cup cooked pinto beans, drained and rinsed (or canned pinto beans, drained and rinsed)
½ teaspoon ground cumin
2⁄3 cup chopped fresh cilantro, divided
½ cup shredded pepper Jack cheese
6 large eggs, lightly beaten
Salt and pepper, to taste
Jumbo-size muffin tin
8– 10 fresh husked tomatillos, finely diced (or canned husked tomatillos)
1 jalapeño or serrano chile pepper, seeded and finely diced
2 green onions, white and green parts, thinly sliced
2 garlic cloves, minced
Grated zest and juice from ½ lime
1. Preheat oven to 350° f. Heat the tortillas one at a time in a dry skillet over medium-high heat until soft, 15 seconds per side (or stack tortillas and microwave until warm, about 25 seconds). brush both sides of tortillas with oil. With the bottom of a glass, gently press tortillas into 6 jumbo muffin cups.
2. In a medium bowl, mash together pinto beans, cumin and 1⁄3 cup of the cilantro with the back of a fork. Divide the bean mixture among the tortilla cups. Top each with an even amount of cheese and press down. Pour eggs evenly among the cups and season tops with salt and pepper. Cook until eggs have set, about 20 minutes. Let cool for a few minutes before unmolding.
3. for the salsa: Toss together tomatillos, jalapeño or serrano pepper, green onions, garlic, lime zest and juice, and the remaining 1⁄3 cup cilantro. Season to taste with salt and pepper. Cook in a medium skillet over medium heat until the tomatillos have softened, about 5 minutes.
4. Serve huevos rancheros topped with salsa verde.
Recipe courtesy of Ulysses Press/Matt Kadey
SERVES 3. Per serving (2 pieces): 490 calories, 21 g fat (8.5 g saturated fat), 29 g protein, 47 g carbohydrates, 11 g fiber, 440 mg sodium.